Ginger Pear Butter

When I lived in San Antonio I had the kindest neighbors, Diane and Chuck. They recently sent me these delicious pears from their backyard bounty. The pears were crunchy and extremely sweet. I decided to make a ginger-pear butter to enjoy the autumn flavors for the next few months. The recipe was delicious, and was quickly consumed in a matter of days.

Ginger Pear Butter

3 1/2 lbs. pears

1/2 cup sugar

2 teaspoon fresh grated ginger, divided

1 teaspoon fresh ground cinnamon sticks

1/2-3/4 cup water

Special equipment: heatproof glass jars

1. Wash the pears and pat dry. Chop the pears with the skin on and discard the core.

2. In a large skillet, add the chopped pears, sugar, 1 teaspoon of the ginger and the cinnamon. Add just enough water to cover the bottom of the pot, and to keep the pears from sticking. Bring the water to a boil and reduce to a simmer. Cover and simmer until the pears are soft and easy to mash, about 1 hour.

3. Using a hand held potato masher, mashed the pears, cover and simmer until the mixture thickens and darkens in color, about 30 minutes.

4. Add the remaining teaspoon of ginger, and simmer uncovered to reduce the juices. Stir frequently to prevent scorching on the bottom. Simmer until the mixture is thick enough to mound in a spoon, about 30 minutes.

5. Transfer the pear mixture to a food processor. Pulse a few times and then process until a smooth. Transfer to heatproof jars and store in the refrigerator for up to 3 weeks.